1. Preheat the oven to 375°F.
2. Cook the beets in large pot of simmering water for about 45 minutes or roast whole in the oven until tender when pierced with a knife. Slip off the skins and slice the beets into thin ¼” slices.
3. For the lemon feta, in a food processor fitted with a metal blade place the feta, garlic, lemon juice, zest and olive oil and process until smooth and combined, about 30 seconds. Scrape down the sides of the bowl with a spatula and process for 1 minute more until light and airy. Stir in the chives. Scrape the feta into a bowl.
4. Place two sheets of fillo on a parchment paper lined baking sheet. Brush all over with some of the melted butter. Add two more sheets of fillo and brush with more butter. Finally layer the last two sheets on top and fold in the edges to make a little ½” border all the way around creating a 10” x 13” tart base. Brush with more butter.
5. Using a spatula spread the lemon feta evenly over the fillo all the way to the borders. Layer the beets randomly over the surface of the tart. Brush beets lightly with remaining butter. Season lightly with salt and pepper.
6. Bake for 27 to 30 minutes until fillo is golden and crisp.
Let tart cool for ten minutes and then garnish with fresh basil leaves or micro greens and some thinly shaved candy cane beets if desired.
Cut tart into squares and serve warm with your favourite salad.
Tapenade Dip: In food processor, place olives, capers, parsley, oil and garlic. Pulse until fairly smooth. Cover and refrigerate until ready to use.
Feta Fillo Cigars: In a small bowl, combine butter and garlic.
Slice feta portions lengthwise into 1/4-inch (0.5 cm) sticks, you should have about 15 to 16 sticks per portion pack.
Pre-heat oven to 350°F (180°C).
Brush one sheet of fillo with garlic butter and sprinkle with
1-1/2 tsp (7 mL) of oregano. Top with second sheet of fillo and brush with garlic butter. Cut fillo sheet in half widthwise and then lengthwise. You should have four squares. Lay one strip of feta widthwise on a fillo square. Fold sides in 1-inch (2.5 cm) and roll up into cigar shape. Place seam side down on parchment paper lined baking sheet. Repeat with remaining fillo and feta.
Brush each cigar with garlic butter and bake for 15 minutes or until fillo is golden brown.
Serve warm with tapenade dip and warmed spicy honey (warm honey with hot sauce or chili flakes stirred in)
Tip: Cigars can be made ahead and frozen unbaked in a sealed container, ready to bake from frozen anytime!
Pre-heat oven to 375°F (190°C).
In a small bowl, combine garlic and butter. Break each feta packet into two pieces.
Working quickly, generously brush one sheet of fillo pastry with butter mixture. Place second sheet of fillo on top and brush with butter mixture. Carefully cut sheets in half widthwise. Spoon one- quarter of the cooked egg mixture in the centre of each fillo half. Top with one-quarter of the spinach and bacon and place one square of feta on top.
Fold the sides of the fillo in to just cover the filling (about 1-inch/2.5 cm), bring the bottom edge of the fillo up over the filling and tuck. Roll the pocket over until the seam is on the bottom. Repeat so you have four pockets completed. Brush with butter mixture and place on parchment lined baking sheet, seam side down.
Bake for 20 to 25 minutes or until fillo is golden brown.
Sauce: Meanwhile, in a small bowl, combine yogurt, lemon zest and juice and salt and pepper to taste.
Serve pockets with yogurt sauce and side salad for an easy brunch!
Pre-heat oven to 400 F°(200°c).
Line a baking sheet with parchment paper.
In a sauté pan, heat 2 tbsp (30mL) of melted butter over medium heat. Sauté onions until they start to caramelize (approx. five minutes). Remove from heat and set aside.
Combine the garlic with the remaining melted butter. Gently brush the butter onto one quarter sheet of fillo pastry. Layer with another sheet and brush with butter. Repeat this process until four quarter sheets are layered together.
Place 1/8th of the caramelized onions in the center of the square and top it with ½ cup of tomato halves, 1/8th of the olives and 2 tbsp. of crumbled feta cheese. Gather the edges over the tomato mixture, pleating as you go all the while leaving the center open.
Brush the outside of fillo with butter and carefully place the newly formed galette onto the baking sheet with the aid of a large lifter or flat spatula.
Bake for 15 to 20 minutes or until golden.
Serve with a side salad for a light lunch or as a great starter!
Pre-heat oven to 400°F (200°C).
Line two large baking sheets with parchment paper and drizzle 2 tbsp of the olive oil.
On one baking sheet, layer both types of potatoes, slightly overlapping if needed. Top with sliced onion and season with black pepper. Drizzle with another 2 tbsp of the olive oil.
In a large bowl, combine carrots, parsnips, garlic, oregano and 2 tbsp of the olive oil. Mix well and spread mixture over second baking sheet.
Bake vegetables for 20 to 25 minutes or until just tender. Remove from oven and cool slightly.
Brush a 9-inch spring-form pan with melted butter. Working quickly, brush one sheet of fillo with butter and lay it into the center of the pan, making sure to push the fillo down along the inside. Repeat with remaining sheets, moving around the pan, overlapping the slices to cover the entire inside of the pan.
Layer the bottom of the pie with the sweet potatoes, half of the shredded chicken, all of the tomatoes and half of the feta cheese. Next layer the yellow fleshed potatoes and onions, remaining chicken and remaining feta; top with carrots and parsnips. Gently press filling down to pack.
Fold the fillo sheets over the filling in order, brushing with butter on top of each sheet until no fillo remains. You can use one additional sheet of fillo on top to finish, if desired.
Cover carefully with foil. Bake for 70 minutes. Remove foil and bake for 15 minutes or until fillo is crispy golden brown. Cool for 10 minutes before removing pan ring carefully. Slice and serve with a generous dollop of tzatziki!
Tips:
- Customize your pie and use leftover meats and vegetables you have on hand.
- Can be made vegetarian if desired.
- Prep all ingredients and have them ready before you start to work with the fillo.
